Table 5 Food type-linked clinical features of IgE-associated reactions to food
From: Prevalence and clinical features of adverse food reactions in Portuguese children
Foods | Fresh fruits (n = 28) | % | Fish (n = 18) | % | Egg (n = 14) | % | p value* |
|---|---|---|---|---|---|---|---|
Immediate reaction | 25 | 89.2 | 18 | 100 | 10 | 71.4 | 0.035 |
Urticaria/angioedema | 16 | 57.1 | 18 | 100 | 11 | 71.4 | 0.002 |
OAS | 18 | 64.3 | 10 | 55.6 | 3 | 21.4 | 0.030 |
Respiratory | 6 | 21.4 | 10 | 55.6 | 6 | 42.9 | 0.055 |
Gastrointestinal | 6 | 21.4 | 6 | 33.3 | 8 | 57.1 | 0.069 |
Anaphylaxis | 4 | 14.3 | 9 | 50.0 | 8 | 57.1 | 0.006 |